This pizza is, of course, my take on the classic Margherita, which is traditionally topped with crushed San Marzano(-style) tomatoes, buffalo mozzarella, and basil. The Margot-rita uses a lightly herbed pizza sauce, a blend of cheeses (aka “Kublend”), and basil.
It’s named for my daughter, Margot, whose favorite pizza is actually “Pepperoccoli” (pepperoni & broccoli).